Slice the cucumber
into quarters and then dice into ½ inch thick slices. Cut the cantaloupe
into similar sized pieces and combine with cucumber in a serving bowl. Zest
both limes into the bowl, then juice the limes and add to melon and cucumbers.
Add the tequila if using. Next add the diced hot peppers and mint. Stir
to combine but be careful not to damage or mash the melon. Leave the salad
to marinate at room temperature for an hour.
Variations:
Poblano pepper for less heat
Serrano or habanero chili if you want more kick
Dark/Spiced rum with basil or tarragon